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Plant-based Foods & Soylent

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On one hand, plant-based alternatives to meet the growing global demand for meat may be the future of food. On the other hand, Soylent has been heralded as the end of food.
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Emulsions & Food Engineering

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Rutgers Professors Rick Ludescher and Mukund Karwe explain the basic chemical principles of emulsions and introduce food engineering techniques like extrusion and high-pressure processing. If you’ll be on the East Coast this fall, be sure to check out Rutgers’ crash courses in food science and food safety. Read more